Henry County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 26 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 26 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 12 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 26 |
Number of Food Preservation Workshop participants |
| 2062.9) | 26 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
From Planting to Preserving, the Basics
Author: Krista Perry
Major Program: Food Preparation and Preservation
After receiving numerous inquiries about gardening and food preservation, the Henry County Extension Agents for ANR and FCS launched the Gardening Basics & Food Preservation workshop series. The four-part series was promoted through local media and social platforms.The first session, Garden Plans and Preparations, covered garden size, crop selection, location, soil sampling, and fertilizing, led by the ANR Agent. The second workshop, taught by UK specialists, focused on disease and pest mana
Full Story
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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